The Cookery School, Donnybrook Fair

NIALL MURPHY

Since 2010 Niall Murphy, head chef at the Donnybrook Fair Cookery School, has been teaching people to cook using the philosophy that ‘simple food, brilliantly done is unbeatable’. Focusing on quality ingredients, the art of organisation and how to cook great food, Niall has selected the most popular recipes from the school’s wide-ranging courses to encourage you to cook simple recipes with great ingredients covering a wide variety of cooking techniques. From the art of breadmaking to sensational salads, cooking meat to perfection to the Great Donnybrook Fair Bake Off, curry nights to one-pot wonders, the recipes help remove the mystery from cooking and allow you to create food that you will love eating and sharing with family and friends.

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MERCIER COOKERY Irish Publisher - Irish Story

NIALL MURPHY

CONTENTS

MERCIER PRESS Cork www.mercierpress.ie

9 13

© Niall Murphy, 2017

Photographed by Rob Kerkvliet – www.afoxinthekitchen.com Styled by Zita Fox – www.afoxinthekitchen.com Shutterstock images: pp. 51, 83, 109, 130, 180, 217 ISBN: 978 1 78117 473 9

15 18

Great Start Breakfasts 22 26 27 29 30 31

10 9 8 7 6 5 4 3 2 1 A CIP record for this title is available from the British Library

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Printed and bound in the EU.

Introduction Top Tips for Successful Cooking Recommended List of Kitchen Equipment Instant-Read Food Thermometer

Orange & Mixed Fruit Granola Scrambled Eggs with Smoked Salmon Rehydrated Mango Yogurt American Pancakes with Maple Syrup Mango & Orange Granola Pots Chilled Quinoa Porridge

The Art of Bread Making 34 35 36 40 44 45

Brown Bread with Treacle Easy Sourdough Bread White Yeast Bread Plait Blue Cheese & Caramelised Onion Focaccia Cherry & Vanilla Scones Wholegrain Spelt Bread

Jams & Chutneys 48 50 54 56 58 60

Strawberry Vanilla Jam Lemon Curd Rhubarb & Ginger Jam Three Fruit Marmalade Kumquat & Pear Chutney Mango Chutney

Welcome Drinks 66 66 68 68 69

Orange & Lemon Cordial Orange & Raspberry Cordial Ginger, Lemongrass & Lime Cordial Pink Grapefruit & Limeade Elderflower Cordial

Canapés 72 75 76 79 81 82

Mini Crab Cakes Parmesan Shortbread, Parsley Pesto & Quince Jelly Cheese Puffs Ceviche of Sea Bass with Lime & Mango Salsa Bruschetta with Ricotta, Pear & Prosciutto Avocado Hummus on Pastry Croustade

Stunning Starters 86 89 91 93 94 96

Warm Salad of Gambas with Strawberries & Strawberry Vinaigrette Salmon Parcels with Tomato Compote Baked Comté Tart with Red Onion Marmalade Beetroot & Orange Cappuccino Smoked Salmon & Sour Cream Tart with Rough Puff Pastry Warm Salad of Roast Pears with Caramelised Red Onions & Gorgonzola Dressing

Sensational Salads 100 101 102 105 106 108

Warm Winter Vegetable Salad Moroccan Orange Salad Courgette & Red Onion Linguini with Lemon & Cashew Feta, Watermelon & Cucumber Salad with Roasted Almonds Asian Salad Autumn Coleslaw

Winter & Summer Soups 113 114 115 116 118 121

Smoked Haddock Chowder Pea & Mint Summer Soup Spanish Chickpea & Chorizo Soup Fresh Corn Soup Tomato Consommé Asian Broth

Cooking Meat to Perfection 125 126 128

Asian Fillet of Pork Caramelised Fillet of Beef Spatchcock Chicken

131 132 134

Pan-Roasted Cannon of Lamb Steamed & Baked Ham Roast Duck

One-Pot Wonders 138 139 141 142 145 147

Chicken, Squash & Baby Potato Casserole Sweet Potato, Spinach & Lentil Dahl Chicken Pilaf Mediterranean Seafood Stew Mushroom Risotto Donnybrook Fair Jumbo Sausage & Bean Cassoulet

Curry Nights 153 154 155 158 159 159 162

Chicken Korma Thai Red Prawn & Butternut Squash Curry Basmati Rice Vietnamese Pork Balls Onion Bhajis Mint & Cucumber Raita Pea & Potato Samosas

Tapas 167 168 168 170 171 172 176

Field & Wild Mushrooms with Crispy Bread Chorizo Glazed with Sherry & Honey Sangria Tortilla Tapas Creamed Smoked Trout with Crispy Bread Pan-Fried Prawns with Mojo Verde Spanish Albondigas

Easy Seafood 181 182 184 185 188 190

Pan-Steamed Cod with Chorizo Beer-Steamed Mussels with Frites Loin of Monkfish Wrapped in Serrano Ham Pan-Fried Mackerel with Horseradish Cream Salmon, Feta & Cucumber Tart Herb-Crusted Hake Fillets

Sushi 195 195 198 200 202 204 205

Sushi Seasoning Nigiri Sweet Chilli Chicken Maki Spicy Tuna Maki ISO California Roll ISO Salmon, Avocado & Masago Maki Sushi Rice

Vegetable Sides 208 212 212 213 215 216

Prepare Ahead Vegetables Caramelised Red Onions Roasted Cherry Tomatoes Buttered Cabbage Crushed Minted Peas Honey-Roasted Carrots & Parsnips

The Humble Potato 220 221 224 225 226 228

Warm Potato Salad Crispy Potato Wedges with Rosemary Perfect Mash Frites (Skinny Fries) Potato Dauphinoise Roast Potatoes

The Art of Sauces 232 232 233 237 238 239

Sweet Chilli Sauce Tartar Sauce Creamy Mint Sauce Spiced Plum Sauce Cream of Mushroom Sauce Caramel Sauce

The Great DF Bake Off 242 246 248

Afternoon Citrus Tea Cake Cherry & Almond Bundt Cake Lemon Madeleines

249 252 254

Rock Buns Portuguese Custard Tarts Coffee and Walnut Cake

Chocolate Heaven 258 260 263 265 266 267

Chicken Mole Classic Chocolate Mousse Chocolate Fondant with Mixed Berry Compote Cherry and Mixed Nut Chocolate Brownies White Hot Chocolate for Grown-Ups Chocolate Roulade

Glorious Desserts 270 271 274 278 280 282

284

Spiced Berry, Maple Syrup & Vanilla Rice Pudding Jelly & Ice Cream Summer Berry Pudding with Vanilla Ice Cream Limoncello Lemon Tart with Blueberry Compote Vanilla Panna Cotta, Fresh Blackberries & a Blackberry Soup Lemon & Raspberry Pavlova with White Chocolate & Fresh Raspberries Index

SERVES 4

COURGETTE & RED ONION LINGUINI WITH LEMON & CASHEW Contrary to what you might think, this isn’t a pasta dish. The linguini refers to the shape of the courgettes. Nut-based sauces are becoming a big food trend. Remember to soak the nuts, as the softer they are, the creamier and smoother the dressing will be.

INGREDIENTS 1 red onion, thinly sliced small handful of raw cashews 3 courgettes

Place the raw cashews for the dressing in a bowl, cover with water and leave to soak for 2 hours to soften.

Place the thinly sliced red onion in a separate bowl, cover with water and leave to soak for 30 minutes.

100g rocket leaves

Preheat the oven to 220°C/200°C fan/gas mark 7.

For the dressing:

Place the handful of cashews on a baking tray and roast in the oven for 5–10 minutes, until they have taken on a little colour and you get a wonderful cashew aroma. Be careful, though, as these can burn really easily. Remove from the oven and allow to cool completely, then roughly chop.

120g raw cashews 60ml rapeseed oil 120ml water 1 large garlic clove, grated 20g fresh mint juice and grated zest of ½ lemon pinch of sea salt

Drain the other cashews and place in a blender with the rapeseed oil, water, garlic, mint and lemon zest and juice.

Blend well. Taste the dressing and season with salt.

Using a julienne peeler (or just a regular vegetable peeler if you don’t have a julienne peeler), peel long, thin strips from all sides of the courgettes, but only as far as the seeds in the centre. You can discard the seeds.

Place these courgette strips in a large bowl.

Drain the red onion, pat dry with kitchen paper and add to the courgette. Add the rocket to the bowl and dress the salad with the cashew dressing.

Place on a serving dish and garnish with the chopped roasted cashews.

102 | Donnybrook Fair

SERVES 6-8

ASIAN FILLET OF PORK I find that many people rarely cook pork as they have awful memories of dry meat. The secret to beautifully moist pork is to make sure that it’s cooked to perfection. Serve the pork with the spiced plum sauce on page 237.

INGREDIENTS 1kg pork fillet, trimmed of all fat and silver tissue (approximately 2 large pork fillets) olive oil 1 bag of mixed baby leaf salad plum sauce (page 237), to serve For the marinade: 2 garlic cloves, grated 1 x 5cm piece of fresh ginger, peeled and grated 2 tbsp tamari or soy sauce 2 tbsp hoisin sauce 2 tbsp treacle 1 tbsp olive oil, plus extra for brushing 1 tbsp sesame oil 1 tsp Chinese five spice

Place all the marinade ingredients in a small bowl and mix well. Pour into a large ziplock plastic bag. Add the pork fillet to the bag and shake well. Seal the bag and place it in the fridge for 6–8 hours, or overnight if possible, as it improves the flavour. Turn the bag over every couple of hours.

Remove the pork fillet from the marinade and pat dry with kitchen paper, then brush lightly with some olive oil. Allow to rest at room temperature for 1 hour.

Heat a barbecue to a medium heat, then cook the pork for 20–30 minutes, turning regularly, until the thickest part of the fillet has reached a temperature of 75°C on an instant-read food thermometer. If you don’t have a food thermometer, insert a skewer into the meat and make sure the juices run clear.

Alternatively, preheat the oven to 200°C/180°C fan/gas mark 6. Place an ovenproof frying pan on a high heat.

When the pan is smoking hot, sear the pork quickly on all sides. Transfer the pan to the oven and roast for 20–30 minutes, until the thickest part of the fillet has reached a temperature of 75°C on an instant-read food thermometer. If you don’t have a food thermometer, insert a skewer into the meat and make sure the juices run clear.

Arrange the salad leaves on a platter, slice the pork and arrange it on top of or beside the salad leaves. Warm the plum sauce and pour it over the pork, then serve straight away.

Cooking Meat to Perfection | 125